Pare neatly, wash well, and dry thoroughly one pound of fine, large mushrooms. Lay them on a dish, season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well; then put them on to broil for four minutes on each side; arrange them on a hot dish with six slices of toast; pour a gill of maitre d'hotel butter (No. 145) over the mushrooms, and serve.